Picnic Pasta Salad Recipe

Picnic Pasta Salad Recipe photo by Taste of Home

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My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. -Felicia Fiocchi, Vineland, New Jersey

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Picnic Pasta Salad Recipe

Prep/Total Time: 25 min.

Yield: 14-16 Servings

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Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Directions

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic.
Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate. Yield: 14-16 servings.

Originally published as Picnic Pasta Salad in Taste of Home June/July 2003, p29